Meat Panada for Invalids and Infants

A Plain Cookery Book for the Working ... · Francatelli, Charles Elmé · 1852

Source: A Plain Cookery Book for the Working Classes
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (5)

whatever kind of meat is intended to be made into panada ↝ Pheasant, raw, meat only [Poultry Products]
all the gravy that has run from the meat on the plate ↝ Gravy, beef [Dips, gravies, other sauces]
an equal quantity of crumb of bread previously soaked in hot water ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
a little salt ↝ Salt, table, iodized [Spices and Herbs]
pepper (if allowed) ↝ Spices, pepper, black [Spices and Herbs]

Instructions (7)

Roast the meat.
While the meat is hot, chop all the lean meat as fine as possible.
Place the chopped meat and all the gravy from the plate into a small saucepan.
Add an equal quantity of bread crumb previously soaked in hot water.
Season with a little salt and, if allowed, pepper.
Stir all together on the fire for ten minutes.
Serve in small quantities at a time.

Original Text

No. 180. Meat Panada for Invalids and Infants.

First, roast whatever kind of meat is intended to be made into panada, and, while it is yet hot, chop up all the lean thereof as fine as possible, and put this with all the gravy that has run from the meat on the plate into a small saucepan with an equal quantity of crumb of bread previously soaked in hot water; season with a little salt (and, if allowed, pepper), stir all together on the fire for ten minutes, and give it in small quantities at a time. This kind of meat panada is well adapted as a nutritious and easily-digested kind of[83] food for old people who have lost the power of mastication, and also for very young children.

Notes

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